Effect of different treatments on storage quality of thick shin Cucumis melon L. during storage

Using “Qianyu No.1” thick shin Cucumis melo L. as material,the storage quality changes of the fruit treated by thiabendazole(TBZ),sodium metabisulfite(Na2S2O5),1-methylcyclopropene(1-MCP) combined with CA(Controlled Atmosphere) storage were investigated. The results showed that the thick skin Cucumis melo L.was put in the storage environment after fumigated by TBZ,meanwhile the Na2S2O5 and 1-MCP were applied,then it was stored under the conditions of temperature(1.0 ±0.5) ℃,relative humidity 85% ~90% and gas component 5% O2+7% CO2+88% N2. The decline of soluble solids and titratable acidity were slowed down,the loss of water content was decreased,the rise of the relative conductance rate was inhibited,the total sugar content and protopectin content were maintained,the rotten loss was reduced,and the firmness was kept at a high level. After 50 days of storage,the commodity rate of Cucumis melo L. could reach 91%,the fresh-keeping effect was ideal with fresh appearance and great sensory quality.